Tuna and egg in puff pastry

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This is another quick meal you can prepare, provided you have ready-rolled puff pastry in the freezer.  Thaw the frozen pastry about 1 hour before using.   The topping variety is endless, here I am using a can of tuna, fried with onions and eggs.

The ingredients:

2 or 3 sheets of ready-rolled puff pastry
1 egg, beaten lightly
a few tablespoon of oil for frying
1 small can of tuna/ sardine
1 teaspoon of chili paste
1 teaspoon of oyster sauce
A few onions, garlic & red chili, sliced
a few eggs
chopped parsley to garnish
tomato sauce & mayonnaise

Peel the puff pastry, lay it down and let it thaw at room temperature.  Here I have to cut off the edges since the ends were cracking as it has been sitting in my freezer not properly wrapped.

Prepare the tuna topping.  Heat about 2 tablespoon of oil in the frying pan and stir in the chili paste.  Stir for about a minute then add the  the onion, garlic and red chili slices.  Sauteed for a while and then  add the tuna.  Break it into small pieces , keep stirring and lastly add the oyster sauce.  Season with salt.  Mix well and remove from heat.

Preheat oven to 190C.  Lay one sheet of puff pastry and brush the whole sheet with beaten egg.  Lay a second layer on top of the first and glaze it with the beaten agg also.  For the third layer, cut the sheet into the shape below, leaving about a 1 inch border.  Glue it to the 2nd layer of puff pastry.

Prick the base with a fork.  Bake empty (without any topping)  for about 20 minutes or till it is golden and puffy.

It should look like this.

Remove the pastry case from the oven.  I sprinkle some mayo and tomato sauce on the base then top with the tuna.  Make  small indentations and break the eggs into them.    Bake for another 10 or 15 minutes.   Garnish with the chopped parsley.

You can find ready-rolled puff pastry in supermarkets like Cold Storage.  Or be creative and use other types of pastry such as paratha, tortilla wraps etc.  Of course you cant beat homemade but sometimes in our busy lifes,  it is nice to be able to whip up a great looking and tasty meal in a short time.

Happy new year 2012 to all the readers out there -

Keep the smile, leave the tear,
Think of joy, forget the fear,
Hold the laugh, leave the pain,
Be joyous , coz its new year! 

Yasmin says:

Hi Vincent, thank you. Will add my site now, thank you for the invitation.

vincent says:


We bumped into your blog and we really liked it.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

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Best regards,